Despite the interior’s mild signs of wear and tear and bland ambience, regulars flock here for its Jiangmen home-style cooking, especially the wide array of hearty soups double-boiled in whole coconuts without additional water. Fried sticky rice with Chinese sausage has a lovely chew but isn’t too sticky. Other specialities include Enping braised duck, baby taro and taro sprouts in a claypot, and sautéed beef with bitter melon from Du Ruan city.